Wednesday, May 5, 2010

Swiss chard is a member of the beet family, no surprise if you've planted Swiss chard because the big, bumpy seeds look almost identical to beet seeds. It is the most colorful of the leafy greens, and is so beautiful that it is often grown solely for its ornamental value. While it makes a bold statement in the garden with its bright ribs and colorful leaves, the flavor of cooked chard is not always distinctive. It can be mildly bitter like a chicory, but more closely resembles kale or spinach in flavor. This is not to knock Swiss chard, which is one of the healthiest vegetables around.

Swiss chard has been the subject of numerous health studies, including several documenting chard's effectiveness at preventing cancers of the digestive tract, and in particular the colon. Studies also suggest that Swiss chard may protect the kidneys for diabetics, and it is packed with vitamins and minerals including the B vitamins, zinc, folate, niacin, iron and vitamins A, C and E. It also contains lots of fiber and protein. In other words, Swiss chard provides amazing nutritional benefits in addition to its good looks.

We have two thick rows of "Ruby Red" Swiss chard in the garden. Thus far, the plants are surviving both Houston's increasing temperatures and our frequent harvests. Theplants are so attractive, it is not always easy to cut off the leaves. But we have far too many uses for chard in the kitchen to leave the plants alone. Last week, we made a gratin using only the bright red ribs of our Swiss chard. We saved the leaves to make yet another of our fabulous flatbreads.

Flatbread, with its yeasty aroma and chewy texture, is the perfect backdrop for the Swiss chard puree we prepare here. The chard flavor is enhanced with fresh nutmeg and vegetable stock, and fake (vegan) bacon crumbled on top adds a smoky element. Tomme de Savoie cheese provides the gooey, creamy backdrop for these strong flavors.

Tomme de Savoie is a semi-firm cow's milk cheese produced in the French Alps. It is made from skim milk left over after the cream is used to make butter or richer cheeses. The resulting cheese is relatively low in fat, but it still has a creamy, smooth, melt-in-your-mouth texture and a rich, nutty flavor.

This creamy cheese melts into the Swiss chard puree in the oven, which is topped after baking by the fake bacon bits for a bit of crunch. This flabread makes a wonderful spring dinner for two, and is so delicious that you'll forget that it's also good for you.

Preheat oven to 450° and move shelf to top third of oven. Place pizza stone in oven to heat, ideally for one hour before baking flatbread.

Boil a big pot of water, then blanch Swiss chard leaves until soft, about 2 minutes. Run under cold water immediately to stop the cooking process, then drain well.

Combine leaves in food processor with half the vegetable stock and half the heavy cream. Puree, season with nutmeg, salt and pepper. If puree is too thick, add more vegetable stock and heavy cream and puree again. If too watery, strain excess liquid using a colander and discard extra liquid.

Roll out dough on well-floured surface, then transfer to peel covered with cornmeal.